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Quinoa Black Bean Tacos

Savory Quinoa Black Bean Tacos with Zesty Cilantro Crema

Enjoy these flavorful and satisfying Quinoa Black Bean Tacos, a perfect vegan and gluten-free dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive oil Substitute with canola or avocado oil if needed.
  • 1 medium Yellow onion Adds sweetness; can substitute with red onion.
  • 2 cloves Garlic Finely chop or grate; garlic powder is a good substitute.
  • 1 tablespoon Chili powder Essential for flavor.
  • 1 teaspoon Ground cumin Delivers an earthy taste.
  • 1 teaspoon Smoked paprika Gives richness and smokiness.
  • 2 tablespoons Tomato paste Enhances depth and moisture.
  • 1 cup Dry quinoa Rinse before cooking.
  • 2 cups Low-sodium vegetable stock Cooking liquid.
  • 1 can Black beans Drain and rinse; can substitute with kidney or pinto beans.
  • 1 tablespoon Lime juice Brightens the filling.
  • 1 teaspoon Kosher salt To taste.
  • 1/2 teaspoon Ground black pepper To taste.
  • 8 pieces Corn tortillas Warm or char for extra flavor.
For the Cilantro Lime Cashew Crema
  • 1 cup Raw cashews Soak for 2 hours if dehydrated.
  • 1 clove Garlic For the crema.
  • 1/2 cup Fresh cilantro Adjust to taste.
  • 1 tablespoon Lime juice Essential for flavor.
  • 3/4 cup Water Adjust for desired consistency.

Equipment

  • Skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced yellow onion and sauté for about 4-5 minutes until translucent.
  2. Stir in minced garlic along with chili powder, ground cumin, and smoked paprika. Cook for 1-2 minutes until fragrant. Add 2 tablespoons of tomato paste and mix well.
  3. Add 1 cup of rinsed dry quinoa to the skillet, stirring for about 1 minute. Pour in 2 cups of low-sodium vegetable stock, bring to a boil, stir in drained black beans, cover, and simmer for 15 minutes.
  4. In a blender, combine 1 cup of soaked raw cashews, 1 clove of garlic, 1/2 cup of fresh cilantro, lime juice, and 3/4 cup of water. Blend until smooth, adjusting water as needed.
  5. Once the quinoa is ready, fluff with a fork. Warm corn tortillas, fill each with the quinoa mixture, top with crema, and serve.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Enjoy your delicious quinoa black bean tacos! Customize with toppings like avocado or salsa for extra flavor.

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